Chicken Kolhapuri

🛒 Ingredients

• Chicken (boneless, skinless, cut into pieces) 125 g · 208 kcal
• Onion (medium, chopped) 50 g · 20 kcal
• Tomato (medium, chopped) 50 g · 9 kcal
• Ginger-Garlic Paste 8 g · 10 kcal
• Desiccated Coconut 8 g · 49 kcal
• Dry Red Chillies 3 g · 8 kcal
• Coriander Seeds 3 g · 7 kcal
• Cumin Seeds 1 g · 4 kcal
• Black Peppercorns 0 g · 2 kcal
• Whole Spices (Cardamom, Cloves, Cinnamon, Star Anise, Mace, Stone Flower, Bay Leaf) 2 g · 7 kcal
• Sesame Seeds 3 g · 14 kcal
• Poppy Seeds (Khus Khus) 2 g · 11 kcal
• Turmeric Powder 1 g · 3 kcal
• Red Chilli Powder 2 g · 6 kcal
• Vegetable Oil 20 g · 177 kcal
• Water 100 g · 0 kcal
• Fresh Coriander (for garnish) 5 g · 1 kcal

👨‍🍳 Instructions

1. To prepare the Kolhapuri masala, dry roast dry red chilies, coriander seeds, cumin seeds, black peppercorns, cardamom, cloves, cinnamon, star anise, mace, stone flower, sesame seeds, and poppy seeds in a pan until aromatic. Let them cool, then grind into a fine powder.
2. Heat vegetable oil in a heavy-bottomed pan. Add chopped onions and sauté until golden brown, then add ginger-garlic paste and cook for another minute until fragrant.
3. Add chopped tomatoes and cook until soft and the oil separates, mashing them occasionally.
4. Stir in turmeric powder, red chili powder, and the freshly ground Kolhapuri masala. Cook for 2-3 minutes, then add the chicken pieces.
5. Sauté the chicken for 5-7 minutes until sealed. Add water, mix well, cover, and simmer on low heat for 20-25 minutes or until the chicken is tender.
6. Check for seasoning (salt) and adjust if needed. Garnish with fresh chopped coriander before serving hot with roti, naan, or rice.